Mussel 'popcorn' with black sauce

by Pascal Aussignac

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Ingredients

Fish & Shellfish

500g of live mussels, or 150g of cooked mussel meat

Store Cupboard

150g of plain flour
1 tsp sugar
1 tsp salt, plus extra for seasoning
80g of capers
20g of Dijon mustard
1 tsp charcoal powder

Dairy

100g of unsalted butter
4 eggs, beaten

Salad & Fresh Herbs

1/2 bunch of basil, or dill, chopped

Oils & Vinegars

oil, for deep-frying
40g of olive oil

Delicatessen

80g of black olives, pitted

Fruit & Vegetables

80g of gherkins

Speciality Ingredients

2g of xanthan gum

Beverages

60ml of water